Roasted Hens with Red Cabbage-Apple Compote

Ingredients

• 4 servings apple chips crispy
• 4 servings cabbage-apple compote red
• 0.3 cup apple juice 
• 2 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black
• 2.5 pound cornish game hens 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 teaspoon rosemary fresh minced
• 1 tablespoon honey 
• 1 teaspoon butter 
• 4  rosemary sprigs fresh
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry.
3. Remove skin; trim excess fat. Split hens in half lengthwise.
4. Sprinkle hens with salt and pepper.
5. Heat the oil in a large ovenproof Dutch oven over medium-high heat.
6. Add hens; cook 3 minutes on each side or until browned.
7. Remove from heat.
8. Brush hens with honey. Tuck rosemary sprigs under hen legs.
9. Bake at 350 for 25 minutes or until juices run clear.
10. Remove hens from pan; keep warm.
11. Place the pan over high heat. Stir in the vinegar, scraping pan to loosen browned bits.
12. Add broth and juice. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes).
13. Remove from heat. Stir in shallots, margarine, and minced rosemary. Spoon 2 tablespoons sauce onto each of 4 plates; top with 1 cup Red Cabbage-Apple Compote and 1 hen half.
14. Garnish with Crispy Apple Chips, if desired.